Meta

I like to spiral slice veggies and use them in place of pasta because we don’t each much gluten in my house and brown rice pasta ain’t that exciting.

Zucchini is my favorite faux-pasta. You get long, spaghetti-like strands if you spiral slice it (you can also just use a veggie peeler) and sometimes I add in a carrot for sweetness.

This dish is topped with roasted red pepper cream sauce and some thinly sliced tempeh that I tossed in a garlic pepper seasoning blend and sauteed in just a small bit of oil for about 15 minutes until it was crispy.